u.s.a.
LLC
If any components of this unit are broken,
ATTENTION
do not operate properly, or for product returns,
please contact Pragotrade LLC at
1-800-814-4895
Outside the U.S. call 440-638-3131.
For the online catalog, log onto www.westonsupply.com.
Exc lusiv ely impo rte d by Pra gotra de LLC S tro ngsvi lle , Ohi o
www.pragotrade.com
AUTOMATIC
RAPID PATTY
UNIVERSAL PATTY
FORMING ATTACHMENT
MODEL NO. 07-0901-W
PATENTED
Grinder not included.
REV092909
WARRANTY INFORMATION
AUTOMATIC
RAPID PATTY
UNIVERSAL PATTY
FORMING ATTACHMENT
6
8
9
SAVE THIS WARRANTY INFORMATION FOR YOUR RECORDS!
Pragotrade LLC warrants to the ORIGINAL RETAIL PURCHASER of this product that if operated in accordance
with the printed instruction accompanying it, then for a period of 1 year from the date of purchase, the product shall be
free from defects in material and workmanship.
The Warranty Card, along with a copy of the original receipt, must be received by Pragotrade LLC within 30 days
from purchase date for the warranty to apply. Failure to send the completely lled out Warranty Card, along with a copy
of the original receipt, will void the warranty.
The product must be delivered to or shipped freight prepaid to Pragotrade LLC for warranty services, in either its
original packaging or similar packaging affording an equal degree of protection. Damage due to shipping is not the
responsibility of the company. Pragotrade LLC charges a $35.00 per hour bench charge. NOTE: No repairs will be
started without the authorization of the customer. The return shipping cost to the customer will be added to the repair
invoice.
Pragotrade LLC will repair (or at its discretion, replace) the product free of charge, if in the judgment of the company,
it has been proven to be defective as to seller’s labor and material, within the warranty period.
New or rebuilt replacements for factory defective parts will be supplied for one (1) year from the date of purchase.
Replacement parts are warranted for the remainder of the original warranty period.
For non-warranty repairs, contact Pragotrade’s Customer Service at 1-800-814-4895 M-F 8am-5pm EST (outside of
the United States 440-638-3131) to obtain a Return Authorization Number (RMA Number). Pragotrade will refuse all
returns that do not contain this number. DO NOT RETURN THE UNIT WITHOUT PROPER AUTHORIZATION
FROM PRAGOTRADE LLC.
LIMITATIONS: The warranty is void if the product is used for any purpose other than that for which it is designed.
The product must not have been previously altered, repaired, or serviced by anyone else other than Pragotrade LLC.
If applicable, the serial number must not have been altered or removed. The product must not have been subjected
to accident in transit or while in the customer’s possession, misused, abused, or operated contrary to the instructions
contained in the instruction manual. This includes failure caused by neglect of reasonable and necessary maintenance,
improper line voltage and acts of nature. This warranty is not transferable and applies only to U.S. and Canadian sales.
Except to the extent prohibited by applicable law, no other warranties whether expressed or implied, including
warranty merchantability and tness for a particular purpose, shall apply to this product. Under no circumstances shall
Pragotrade LLC be liable for consequential damages sustained in connection with said product and Pragotrade LLC
neither assumes nor authorizes any representative or other person to assume for it any obligation or liability other than
such as is expressly set forth herein. Any applicable implied warranties are also limited to the one (1) year period of
the limited warranty.
This warranty covers only the product and its specic parts, not the food or other products processed in it.
CUT ALONG THE DOTTED LINE AND SEND THE WARRANTY CARD ALONG WITH A
COPY OF YOUR ORIGINAL PURCHASE RECEIPT TO:
Pragotrade LLC
20365 Progress Drive, Strongsville, OH 44149
7
5 4 3 2 1
#32
#
2
0
/
2
2
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2
1
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#8
WARRANTY CARD
SEND THIS CARD ALONG WITH A COPY OF YOUR ORIGINAL PURCHASE RECEIPT
Customer Name: ________________________________
Address: ______________________________________
City/State/Zip: ___________________________________
Telephone Number: (_________) ___________________
S
E-Mail Address: ___________________________________
Original Date of Purchase: _______/_________/__________
Product Model #: __________________________________
Serial # (if applicable): ____________________________
-11-
FOOD SAFETY
There are basic rules to follow when handling food.
They are COOK, SEPARATE, CLEAN, and CHILL.
COOK
It’s crucial to cook food to a safe internal temperature to destroy bacteria that is present. The
safety of hamburgers and other foods made with ground meat has been receiving a lot of
attention lately, and with good reason. When meat is ground, the bacteria present on the
surface is mixed throughout the ground mixture. If this ground meat is not cooked to at least
160oF to 165oF (71oC to 74oC), bacteria will not be destroyed and there’s a good chance you
will get sick.
Solid pieces of meat like steaks and chops don’t have dangerous bacteria like E. coli on the
inside, so they can be served more rare. Still, any beef cut should be cooked to an internal
temperature of at least 145oF (63oC) (medium rare). The safe temperature for poultry is 180oF
(82oC) and solid cuts of pork should be cooked to 160oF (71oC). Eggs should be thoroughly
cooked too. If you are making a meringue or other recipe that uses uncooked eggs, buy
specially pasteurized eggs or use prepared meringue powder.
SEPARATE
Foods that will be eaten uncooked and foods that will be cooked before eating MUST
ALWAYS be separated. Cross-contamination occurs when raw meats or eggs come in
contact with foods that will be eaten uncooked. This is a major source of food poisoning.
Always double-wrap raw meats and place them on the lowest shelf in the refrigerator so
there is no way juices can drip onto fresh produce. Then use the raw meats within 1-2 days
of purchase, or freeze for longer storage. Defrost frozen meats in the refrigerator, not on the
counter.
When grilling or cooking raw meats or sh, make sure to place the cooked meat on a clean
platter. Don’t use the same platter you used to carry the food out to the grill. Wash the utensils
used in grilling after the food is turned for the last time on the grill, as well as spatulas and
spoons used for stir-frying or turning meat as it cooks.
Make sure to wash your hands after handling raw meats or raw eggs. Washing hands with
soap and water, or using a pre-moistened antibacterial towelette is absolutely necessary after
you have touched raw meat or raw eggs. Not washing hands and surfaces while cooking is
a major cause of cross-contamination.
CLEAN
Wash your hands and work surfaces frequently when you are cooking. Washing with soap
and warm water for at least 15 seconds, then dry with a paper towel.
COMPONENT LIST
DIAGRAM PART PART
NUMBER DESCRIPTION NUMBER
1 Funnel “S” (for #5 Grinders/Stuffers) 07-0925
2 Funnel “#8” 07-0926
3 Funnel “#10/12” 07-0927
4 Funnel “#20/22” 07-0928
5 Funnel “#32” 07-0931
6 Clear Acrylic Top Plate 07-0933
7 Slider Handle 07-0939
8 Locking Knobs (4) 07-0945
9 Body 07-0932
If an y compo ne nts of th is un it are br ok en or t he unit d oes n ot operat e
ADDITIONAL ACCESSORIES AVAILABLE
Heavy-Duty #8 Electric Meat Grinder 33-0201-W
5 lb. Stainless Steel Stuffer 36-0005
Dry Waxed Patty Paper, 1000 Sheets 10-0102-W
Restaurant Quality French Fry Cutter 36-3501-W
These products and many more products can be ordered by visiting
prope rl y, ca ll Pragot ra de LL C Toll Free at
1-800-814-4895
Monday thru Friday 8:00am-5:00pm EST.
Outside the U.S. call 440-638-3131
w w w . w e s t o n s u p p l y . c o m or by calling
Pragotrade LLC Toll Free at 1-800- 814-489 5
Monday thru Friday 8:00am-5:00pm EST.
Outside the U.S. call 440-638-3131
CHILL
Chilling food is very important. The danger zone where bacteria multiply is between 40oF and
140oF (4oC and 6oC). Your refrigerator should be set to 40oF (4oC) or below; your freezer should
be 0oF (-17oC) or below. Simple rule: serve hot foods hot, cold foods cold. Use chang dishes
or hot plates to keep food hot while serving. Use ice water baths to keep cold foods cold. Never
let any food sit at room temperature for more than 2 hours - 1 hour if the ambient temperature
is 90oF (32oC) or above. When packing for a picnic, make sure the foods are already chilled
when they go into the insulated hamper. The hamper won’t chill food - it just keeps food cold
when properly packed with ice. Hot cooked foods should be placed in shallow containers and
immediately refrigerated so they cool rapidly. Make sure to cover foods after they are cool.
NOTE: Special considerations must be made when using venison or other wild game,
since it can become heavily contaminated during eld dressing. Venison is often held at
temperatures that could potentially allow bacteria to grow, such as when it is being transported.
Refer to the USDA Meat and Poultry Department for further questions or information on meat
and food safety.
-10-
-3-
GENERAL SAFETY RULES
READ AND FULLY UNDERSTAND ALL
INSTRUCTIONS AND WARNINGS PRIOR TO
USING THIS APPLIANCE. YOUR SAFETY IS
MOST IMPORTANT! FAILURE TO COMPLY
WITH PROCEDURES AND SAFE GUARDS MAY
WARNING!
1. KEEP FINGERS AND HANDS
CLEAR of moving parts. Failure to
keep ngers and hands clear may
result in personal injury.
2. KEEP CHILDREN AWAY.
NEVER LEAVE THE RAPID PATTY
UNATTENDED. Keep children away
from Rapid Patty.
3. NEVER leave the grinder attached to
the Rapid Patty. ALWAYS disconnect
the grinder from the power source
when not in use.
4. CHECK FOR DAMAGED PARTS.
Before using the Rapid Patty, check
that all parts are operating properly,
and perform the intended functions.
Check for alignment of moving parts,
binding of moving parts, mounting and
any other conditions that may affect the
operation.
5. The manufacturer declines any
responsibility in the case of improper
use of this machine.
6. TIE BACK loose hair and clothing,
and roll up long sleeves before
operating the Rapid Patty. REMOVE
ties, rings, watches, bracelets, or other
jewelry before operating the Rapid
Patty.
7. Before and after each use,
disassemble and wash all parts of the
Rapid Patty that come in contact with
RESULT IN SERIOUS INJURY OR PROPERTY
DAMAGE. REMEMBER: YOUR PERSONAL
SAFETY IS YOUR RESPONSIBILITY!
food with warm soapy water. Rinse
with clean water. Dry immediately.
This product is top rack dishwasher
safe. To protect the Rapid Patty in
between uses, it is recommended to
coat all metal surfaces with a food
grade silicone spray.
8. DO NOT USE the Rapid Patty
under the inuence of drugs or
alcohol.
9. Household use only.
WARNING!
Be sure to follow ALL SAFETY
WARNINGS and precautions
that are contained in this
instruction manual before
using this appliance!
Always use the stomper to
push meat or other
foods into the grinder.
DO NOT USE FINGERS or
anything but the stomper for
pushing meat/food
into grinder!
Never leave this appliance
unattended!
TURKEY BURGER PLUS
1 lb (0.5 kg) turkey, ground
1/2 cup soft bread crumbs
1/3 cup chopped peeled onion
1 egg
1 tsp soy sauce
1 tsp worcestershire sauce
1/2 tsp garlic powder
1/4 tsp dry mustard
.
In a large bowl, combine turkey, bread crumbs, onions, egg, soy sauce,
worcestershire sauce, garlic powder and dry mustard.
.
Form into patties.
.
On a lightly greased broiling pan, placed about 6 inches (15 cm) from heat, broil 3
to 4 minutes per side, or until no longer pink.
.
Serve on hamburger buns.
SEASONED TURKEY PATTIES
1 lb (0.5 kg) turkey, ground
1/2 cup onion, chopped
1/3 cup dry bread crumbs
1 egg
1-1/4 tsp Worcestershire sauce
1/2 tsp poultry seasoning
1/2 tsp garlic salt
1/2 tsp seasoned salt
1/4 cup prepared barbecue sauce
.
Preheat grill.
.
In a large bowl combine ground turkey, chopped onion, dry bread crumbs, egg,
worcestershire sauce, poultry seasoning, garlic salt, and seasoned salt.
.
Form into patties.
.
Grill or fry about 4 minutes on each side.
.
Occasionally brush with prepared barbecue sauce.
SAVE THESE INSTRUCTIONS!
Refer to them often and use them to instruct others.
-4- -9-
RECIPES
BBQ BURGER PATTIES
1-1/2 lbs (0.7 kg) ground beef
1/2 cup onion, chopped
1 tsp salt
1/3 cup ketchup
1/2 cup chili sauce
2 tbsp brown sugar
1 tbsp lemon juice
.
Combine ground beef, chopped onion, and salt.
.
Form into patties.
.
Brown in a large skillet over medium-high heat, turning once.
.
Cover and cook over low heat for about 10 minutes; drain.
.
Mix ketchup, chili sauce, brown sugar, and lemon juice.
.
Pour the sauce over the patties.
.
Cover and simmer for 15 minutes, basting occasionally.
TRADITIONAL BURGER PATTIES
1-1/2 lbs. (0.7 kg) ground beef
1/4 cup onion, chopped
1/4 cup evaporated milk
1 tsp salt
1 tsp Worcestershire sauce
1/4 tsp pepper
1 tomato, sliced
lettuce
.
Preheat barbecue grill.
.
In a large bowl mix together ground beef, chopped onion, evaporated milk, salt,
Worcestershire sauce, and pepper.
.
Form into patties.
.
Grill 4’’ (10 cm) from the heat, turning once, until done, about 10 to 15 minutes.
.
Serve with hamburger buns, sliced tomato, lettuce, or other condiments of your
choice.
ASSEMBLY INSTRUCTIONS
1. Place the Slider Handle onto the
center of the Base. Making sure the top
side (raised edge of the Handle) of the
Slider Handle is facing up
2. Place the Clear Acrylic Top Plate
on top of the Base, lining up the holes
in the Clear Acrylic Top Plate with the
corresponding holes on the Base.
3. Insert and tighten the 3 Locking
Knobs to hold the Clear Acrylic Top
Plate in place. DO NOT OVERTIGHTEN
THE LOCKING KNOBS. DO NOT USE
TOOLS TO TIGHTEN THE LOCKING
KNOBS.
4. Find the Funnel that ts the grinder/
stuffer that is to be used.
5. Slide the front ring nut of the grinder/
stuffer over the Funnel
6. Keeping the notch side down on the
Funnel, attach the Funnel to the grinder/
stuffer by tightening on the front ring nut to
the head of the grinder/stuffer. DO NOT
OVERTIGHTEN.
NOTE: If you are using a grinder be sure
that either the stufng star or spacer is in
place or the knife and cutting plate is in
place.
7. Align the notch of the Funnel with the
groove of the Base and slide the Funnel
into the Base.
(FIGURE 1).
(FIGURE 2).
Base
Top Plate
Clear
Acrylic
Top Plate
Locking
Knobs
Clear
Acrylic
Base
Slider Handle
Raised Edge
Up
Slider Handle
Locking
Knob
FIGURE 1
Front Ring Nut from
Grinder/Stuffer
FIGURE 2
Funnel
Notch Side Down
ONION BURGERS
2 lbs (0.9 kg) ground beef
1 package dry onion soup mix
1 egg
1/2 cup water
.
Preheat barbecue grill. In a large bowl, combine ground beef, dry onion soup
mix, egg, and water.
.
Form into patties.
.
Grill 4’’ (10 cm) from the coals until done.
.
Serve on hamburger buns.
8. Insert and tighten the Locking
Knob on the bottom of the Base to
hold the Funnel in place. DO NOT
OVERTIGHTEN THE LOCKING KNOB.
DO NOT USE TOOLS TO TIGHTEN THE
LOCKING KNOB.
-5--8-
WARNING!
Be sure to follow ALL SAFETY
WARNINGS and precautions
that are contained in this
instruction manual before
using this appliance!
Always use the stomper to
push meat or other
foods into the grinder.
DO NOT USE FINGERS or
anything but the stomper for
pushing meat/food
into grinder!
Never leave this appliance
unattended!
OPERATING INSTRUCTIONS
CLEANING INSTRUCTIONS
MAKE SURE YOU HAVE THOROUGHLY READ AND UNDERSTAND
ALL THE INSTRUCTIONS AND WARNINGS THAT ARE INCLUDED
WITH THE RAPID PATTY BEFORE EVERY USE, ESPECIALLY
WHEN USING YOUR MEAT RAPID PATTY FOR THE FIRST TIME.
IF YOU ARE USING THE RAPID PATTY WITH A GRINDER, MAKE
SURE YOU HAVE THOROUGHLY READ AND UNDERSTAND ALL
INSTRUCTIONS AND WARNINGS THAT ARE INCLUDED WITH YOUR
GRINDER BEFORE EACH USE.
USING A GRINDER Be sure to read
& follow all instructions and warnings that
accompany the grinder to be used.
Slowly begin feeding meat into the
grinding head of the grinder to start the
meat ow. NOTE: Cubed meat can
Patty
Chamber
be used, however it is recommended
to grind the meat using a coarse plate
for the rst grind then use a ne plate
for the second grind and making
patties.
USING A STUFFER
& follow all instructions and warnings that
accompany the stuffer to be used.
Be sure to read
Fill the stuffer with ground meat then
rmly press on/turn the stuffer handle
to start the meat ow.
1. Watch through the Clear Acrylic Top Plate as the
rst Patty Chamber begins to ll.
2. When the rst Patty Chamber is completely full,
push the Slider Handle over to the opposite side.
Slider
Handle
FIGURE 3
1. Disassemble the Rapid Patty.
2. Clean all components thoroughly with warm, soapy water, then rinse with clear
water, paying special attention to clean in all grooves and crevasses.
3. After cleaning make sure the Rapid Patty is thoroughly dried before storing.
4. DO NOT scour the Clear Acrylic Top Plate.
NOTE: The Rapid Patty is top rack dishwasher safe.
3. Be ready to catch the patty as it drops out of the rst
Patty Chamber from the bottom of the Slider Handle.
4. As the rst patty drops the next patty will already
start forming in the second Patty Chamber.
5. When the second Patty Chamber is completely
full, push the Slider Handle over to the opposite side.
6. Repeat this motion while adding meat to the grinder/
stuffer. NOTE: Use waxed paper between the formed
patties to keep them separated.
7. DO NOT feed the grinder/stuffer faster than the
patties can be ejected and stacked.
If the Patty Chamber overlls meat will begin to push
between the Slider and the body of the Rapid Patty.
If the Rapid Patty is going too fast stop the grinding/
stufng to catch up.
-6- -7-
WARNING!
Be sure to follow ALL SAFETY
WARNINGS and precautions
that are contained in this
instruction manual before
using this appliance!
Always use the stomper to
push meat or other
foods into the grinder.
DO NOT USE FINGERS or
anything but the stomper for
pushing meat/food
into grinder!
Never leave this appliance
unattended!
WARNING!
Be sure to follow ALL SAFETY
WARNINGS and precautions
that are contained in this
instruction manual before
using this appliance!
Always use the stomper to
push meat or other
foods into the grinder.
DO NOT USE FINGERS or
anything but the stomper for
pushing meat/food
into grinder!
Never leave this appliance
unattended!
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